Japanese Restaurants in Singapore and what make them special?

by Clayton Clive Blogger

Japanese cuisine with its characteristics of sincerity simplicity and sophistication stands as one of the best in the international circuit. Special characteristic of the Japanese food is that it is served in bite-size and each of the bite contains meat, vegetable, rice and fruits. This would also mean that the preparation of the food takes pain to spread the above ingredients evenly and meticulously. Japanese food is all about arranging food artistically and presenting and the Japanese restaurants in Singapore will do the same when you visit them next time.

Let us see what kind of rules dominate Japanese eating and how you will enjoy eating Japanese foods:

More rules for eating

You don’t have rules for eating in a fast-food joint in the USA, but the best restaurant in Singapore of Japanese origin may be a different proposition. The restaurants are particular about guests following the rules and habits and especially when it comes to wielding chopsticks. They will appreciate if you eat more soup and noodles as it requires slurping and it will mean that you are enjoying their food immensely.

Low-fat cooking

The weight conscious world of the west appreciates Japanese cooking because of their low-fat food processing. Their trust on more vegetables, fish and rice and cooking them without the semblance of fat makes the food all the more liking to gentry that are aware of the increasing weight. Another point that jells with the western crowd is the smaller portions they serve for each mouthful. However this does not give the indication that Japanese eat no fat, as there are high-fat foods available in restaurants. The vegetable tempura, oyako, tonkatsu, chawan mushi and domburi are rich in fat content you may avoid them or relish them. For the low fat health foods you can choose steamed vegetables, nabemono, grilled shrimp, sumashi wan, sukiyaki or shabu-shabu.

Vegetarian’s Delight

The best restaurant in Singapore will pay more emphasize on choosing vegetables starting from cucumbers to seaweeds and making it a vegetarian delight. However you may find it ironic to find vompletely vegetarian foods in Japanese cooking. Most of the Japanese cuisine made of bonito flakes, meat froth or cooked fish and made with shrimp, fish, mollusks and octopus and you can enjoy the unqiue flavor and taste of Japanese vegetarian foods if you overlook the above. Without reservation you can ask the cook to make some vegetarian dish if you see the spread wholly non-vegetarian.

Food plentiful

Unless the America’s choice of large servings like a giant sized hamburger, food in Japan is served in smaller proportions but they are plentiful because of the number of ingredients they add to each meal or dish. Secondly the food can run several courses making it impossible for you to take another bite. The traditional kaiseki serves in small portions but packs it with a combination of rice, noodles, fish meat, vegetables fillings that can solidly keep your tummy full for hours.

Simplicity and Sincerity

Japanese restaurants in Singapore do not manipulate ingredients and let them preserve their originality thus releasing original flavor and taste. The simplicity of the preparation usually results in rich and fresh flavors, textures and vibrant colors that induce you to eat more.

No oil, garlic or pepper

Japanese foods are eaten raw or semi boiled or seared and seasoning is permitted as little as possible. Japanese cuisine eliminate the use of pepper, garlic or oil as much as possible. The rich flavor and taste come from the bonito flakes, soy sauce, broth and miso and western seasoning with oil etc is avoided.